20-Minute Grilled Smoked Salmon Pizza with Salad Greens

Ingredients:

• 220 g whipped cream cheese, room temperature
• Zest and juice of 1 small lemon
• 1/4 cup fresh dill, coarsely chopped, plus extra for sprinkling
• 450 g frozen pizza dough, thawed
• Premium flour for working with dough
• 1/4 cup extra-virgin olive oil, plus more for greasing grill grates
• 220 g thin slices of smoked salmon
• 1 cucumber, sliced ​​into very thin circles
• 2 radishes, sliced ​​into very thin rounds
• 140 g salad mix

Preparation:

1. Heat the gil to medium-high heat.
2. Line a baking sheet with parchment paper. In a small bowl, combine the cream cheese, lemon zest, 1 tablespoon lemon juice, chopped dill, a large pinch of salt, and some freshly ground black pepper. Set aside.
3. Divide the pizza dough into 2 balls. Flour a clean, flat surface and shape each dough ball into an oval shape approximately 45 cm long and 15 cm wide. Transfer the dough sheets to the prepared baking sheet. Brush both sides with 2 tablespoons of olive oil and sprinkle lightly with salt.
4. Lightly brush the grill grate with olive oil. Grill the pizza crusts until they begin to puff up and have distinct grill marks, about 2 minutes. Flip and grill until cooked through, another 1 to 2 minutes. Discard the parchment paper and place the finished crusts on a baking sheet.
5. Spread each layer with the cream cheese mixture. Top with slices of smoked salmon, ensuring each layer is covered. Top with sliced ​​cucumbers, radishes, and dill.
6. In a large bowl, combine the remaining lemon juice, the remaining 2 tablespoons olive oil, and a generous pinch of salt and black pepper. Add the salad mixture and toss to combine.
7. Serve the pizzas whole, or cut each in half and serve half to each of four people, with a small side salad.